Lemon Sesame Cookies

Homemade Wedding Favor Ideas

Homemade Cookie Wedding Favor

These sesame cookies are tasty, toasty and crunchy. They could be described as the perfect cookie, flavorful but not too sweet.

These have a refreshing lemon taste and the butter gives it a crisp crunchy bite.

They are surprisingly easy to make and quick to bake.

This cookie wedding favor would be best packaged a day or two before the big day. Or you can make these ahead of time by freezing the shaped rolled cookie dough balls.

Flatten the balls slightly before freezing and when you want to bake them simply place onto the baking trays frozen and bake as instructed below give them a few minute longer in the oven.

They look great when presented in clear cellophane bags tied with a big organza bow.

Makes about 58 - 60 Cookie Wedding Favors

 

For the Lemon Sesame Cookies

240g (8.5 oz) plain flour (all-purpose flour)

240g (8.5 oz) self-raising flour

360g (13 oz) salted butter

340g (12 oz) Castor Sugar (superfine)

2 egg yolks

Zest from 1 lemon (or use 2 teaspoons lemon essence)

2 tablespoons milk

250g (8.8 oz) sesame seeds

 

Making Sesame Cookies

Preheat oven 175C (375F)

1. Toast the sesame seeds. To toast the seeds place in a dry fry pan over medium heat stirring all the time. Dont't walk away as they will toast quickly.

They are ready when they turn a light brown, remove from the fry pan and allow to cool.

2. Sift the flours together. Set aside.

3. Place the butter, lemon zest and sugar in a large bowl and using an electric mixer mix well.

4. Add the egg yolks beat until creamy.

5. Using a wooden spoon gradually add the sifted flours mix well.

6. Stir in the milk mixing well.

7. Next roll rounded teaspoonfuls of the mixture into balls. Roll the balls in the toasted sesame seeds.

What I like to do is to weigh each ball, making them about 14g (0.5 oz) each. By weighing the dough you will know that you will be getting the same size cookie.

8. Place each of the balls on to a baking tray lined with parchment paper spacing them about 6cm (2.5 inches) apart as they do spread during cooking.

Watch them as they tend to burn quite easily, and don't let them get to brown as they will taste burnt.

9. Bake for about 15 - 20 minutes or until just firm.

10. Remove from the oven and allow to cool slightly on the tray before carefully lifting onto a wire rack to cool completely.

You can make these a few days before the wedding without any worries just store them in an airtight container so that you don't end up with soft cookies.

I like to cover the container with plastic cling wrap making it drum tight to be doubly sure that it is completely airtight.